Friday, July 2, 2021


Lunch: Pimento Cheese Sandwiches on Whole Wheat Bread w/ Fresh Fruit

Number of Servings

1/2 (16 oz) Bag Shredded Sharp Cheddar Cheese

1/2 (4 oz) Jar Pimentos, undrained

1/8 Cup Mayonnaise, a little more or less, depending on your preference of thickness

Ground Black Pepper to Taste

4 Slices Whole Wheat Bread

Fresh Fruit



1 (16 oz) Bag Shredded Sharp Cheddar Cheese

1 (4 oz) Jar Pimentos, undrained

1/4 Cup Mayonnaise, a little more or less, depending on your preference of thickness

Ground Black Pepper to Taste

8 Slices Whole Wheat Bread

Fresh Fruit

 

1 1/2 (16 oz) Bags Shredded Sharp Cheddar Cheese

1 1/2 (4 oz) Jar Pimentos, undrained

1/3 Cup Mayonnaise, a little more or less, depending on your preference of thickness

Ground Black Pepper to Taste

12 Slices Whole Wheat Bread

Fresh Fruit

Directions

1. Mix all ingredients together very well, including the pimentos undrained.

2. Add pepper to taste, beginning with just a little bit.

3. Serve on whole wheat bread w/fresh fruit on side.




Dinner: Easy Baked Pork Chops

Number of Servings

2 (1-Inch thick) Boneless Pork Chops

2 Tbsp Extra Virgin Olive Oil

1/2 tsp Salt

1/2 tsp Ground Black Pepper

1/2 tsp Paprika

1/2 tsp Onion Powder

4 (1 inch thick) Boneless Pork Chops

4 Tbsp Extra Virgin Olive Oil

1 tsp Salt

1 tsp Ground Black Pepper

1 tsp Paprika

1 tsp Onion Powder

Cooking Spray

6 (1 inch thick) Boneless Pork Chops

6 Tbsp Extra Virgin Olive Oil

1 1/2 tsp Salt

1 1/2 tsp Ground Black Pepper

1 1/2 tsp Paprika

1 1/2 tsp Onion Powder

Cooking Spray

 

Directions

1. Preheat oven to 400 degrees.

2. Lightly spray baking dish with cooking spray.  

3. Rub each pork chop with 1 Tbsp olive oil.  

4. In a small bowl, mix seasonings together and rub on all sides of each pork chop.

5. Place pork chops into baking dish and put into preheated oven.

6. Bake for approx. 20-25 minutes or until internal temp reaches 145 degrees.



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Sautéed Squash

1 Ear Yellow Squash, sliced into ½ inch slices

1 1/2 Tbsp Extra Virgin Olive Oil

1/3 Cup Sweet Onion, diced

1 Clove Garlic, minced

Salt and Ground Black Pepper to Taste



2 Ears Yellow Squash, sliced into ½ inch slices

3 Tbsp Extra Virgin Olive Oil

¾ Cups Sweet Onion, diced

2 Cloves Garlic, minced

Salt and Ground Black Pepper to taste

3 Ears Yellow Squash, sliced into 1/2 inch slices

4 1/2 Tbsp Extra Virgin Olive Oil

1 1/8 Cups Sweet Onion, diced

3 Cloves Garlic, minced

Salt and Ground Black Pepper to taste

Directions

1. In a large skillet, heat olive oil.

2. Add onions and cook for 2-3 minutes, stirring constantly.

3. Stir in squash and salt and ground black pepper.

4. Cook for about 8-10 minutes or until desired tenderness, stirring frequently.

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Parmesan Sundried Tomato and Basil Jasmine Rice

1/2 Cup Jasmine Rice, uncooked

1/4 Cup Finely Shredded Parmesan Cheese

1/4 Cup Sundried Tomatoes in Oil

1/8 Cup Fresh Basil or 2 tsp Dried 

1 Cup Jasmine Rice, uncooked

2 Cups Water

½ Cup Finely Shredded Parmesan Cheese

½ Cup Sundried Tomatoes in Oil, halved

¼ Cup Fresh Basil, chopped or 1 Tbsp Dried

Salt and Ground Black Pepper to Taste



1 1/2 Cup Jasmine Rice, uncooked

3 Cups Water

3/4 Cup Finely Shredded Parmesan Cheese

3/4 Cup Sundried Tomatoes in Oil, halved

1/3 Cup Fresh Basil, chopped or 1 ½ Tbsp Dried

Salt and Ground Black Pepper to Taste

Directions

1. Cook rice according to package directions, about 20 minutes.

2. Once cooked, remove from heat and gently stir in all other ingredients.